Mini Prosciutto and Scallion Baked Eggs

Something that goes into my meal prep every week is a quick egg based breakfast. Nine times out of ten I'm making just a basic hard boiled egg, but every once in a while I mix it up with something fancier. This week I made little bites with prosciutto and scallions. I made them in mini muffin pans so that 6 eggs made 24 bites!! I may or may not be able to take down about 8 in one sitting... but thats not important :)

Ingredients:

6 eggs

8 sheets of prosciutto torn into thirds

1/2 cup chopped scallions

1 tsp salt

1/2 tsp pepper

Directions:

Preheat oven to 375F

Beat eggs and mix in salt and pepper

Line or spray a 24 slot mini muffin pan with oil to grease

Place one piece of prosciutto in each slot, fill with eggs and top with scallions.

Bake in the oven for 20 minutes.

Allow the eggs to cool, remove from the cups and eat immediately or store in airtight container in the fridge to 3 to 5 days!